Heat the sugar and water over high heat in a medium-sized pot until the sugar has dissolved into the water completely, about 5 minutes. Add the balsamic vinegar, strawberries, and rhubarb and lower the heat to medium-low. Allow the mixture to simmer for 1 hour, stirring every 10 minutes, crushing the fruit pieces with the wooden spoon a bit when stirring. Then remove it from the heat and allow the compote to cool to room temperature before placing in the refrigerator to thicken.

Meanwhile, you can begin making the rice pudding. Mix the water, sugar, and milk together in a medium-sized pot over medium heat until completely combined. Add the rice and bring the mixture to a low boil. Reduce the heat to low and allow the mixture to simmer gently for 1 hour, stirring every 5-10 minutes to keep the rice pudding from sticking to the bottom of the pan and burning, and stirring every 3 minutes during the last 20 minutes of cooking as a film will keep trying to develop on top of the pudding.

Remove it from the heat and stir in the vanilla extract. Allow to cool for 5 minutes. Meanwhile, whisk the egg yolks in a large bowl until small bubbles appear in the yolk mixture, takes about a minute. Add the rice pudding to the egg yolks, 1 tablespoon at a time, stirring constantly with a wooden spoon, until fully incorporated.

To serve, place the desired amount of rice pudding in a cup and spoon the desired amount of the compote over it. Stir and eat. Makes about 4-6 servings, depending on your appetite.